An Summary of our Kitchen Production Methods

When it comes to kitchen production methods, you can choose from individual technologies or combine them:

Cook & Serve

Conventional cooking; meals served hot immediately

Cook & Chill

Food cooked partially, shock-frozen, vacuum packed if necessary; cooking completed on-site

Cook & Freeze

Food cooked, shock-frozen, reheated on-site

Sous-Vide

Variation of Cook & Chill; food cooked carefully to conserve particular contents in special vacuum pouches

Cook & Hold

Conventional cooking; food kept warm until serving

Cook & Choice (self service/ show cooking)

Consumer actively influences preparation of food

Cook & Look

Show cooking

No matter which concept you choose, we will advise you individually and in detail on the different methods of preparing and processing meals.